Mysore rasam

Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar.There are many version of rasam, some are made with lentil and some are made without using any lentil ,taste almost like a spicy tomato or vegetable broth

• Red chilly 6
• Coriander seeds 1 tsp
• Chana daal 1 tsp
• Pepper corns 1 tsp
• Urad daal 1 tsp
• Cumin seeds 1 tsp
• Curry leaves 3tsp
• Coconut grated 1 tsp
• Green chilly 2
• Turmeric pinch 1/4 tsp
• Salt to taste
• Tamarind juice ¼ cup
• Tomato puree ½ cup
• Daal water 1 cup
• Ghee 1 ts
• Mustard seeds ¼ ts
• Hing pinch
• Coriander chopped ½ b

Method

Heat a pan add red chilly, coriander seeds, chana daal, pepper corns, urad daal, cumin seeds, curry leaves, dry roast all the ingredients and add grated coconut, roast for a minute and let it cool down and put it into the blender and make a powder.

Heat water in a pan add green chilly, turmeric, salt, tomato puree, tamarind juice, daal water (simmer the daal) put the lid on and let it boil for 5 minutes, then add made powder, once it comes to boil add jaggery.
Heat ghee in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, hing, curry leaves, and pour the tampering on the top of the rasam and add coriander chopped, grated coconut, mix it and then switch off the flame.

Serve this with rice.